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Chicken Spinach Enchiladas
Quick and easy enchilada recipe |
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8 oz. Philly Cream Cheese
3/4 C. Pace Medium Chunky Salsa
2 Large Chicken Breasts (Shredded)
4 oz. Chopped Green Chiles
1/2 can Del Monte Chopped Spinach
1 can Enchilada Sauce
12-15 White Corn Tortillas
8 oz. Monterey Jack Cheese
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Boil Chicken (while melting the cream cheese) - Shred and set aside.
Combine cream cheese and salsa in saucepan and blend well while heating slowly.
Drain Green Chiles and Spinach. Add to cream cheese mix and continue to heat for additional 5 minutes, stir often.
Add Chicken and stir to coat.
Pour enchilada sauce over bottom of large casserole dish (to coat only). Heat tortillas 4-6 at a time in the microwave for 30 seconds. Spoon mixture into tortilla, roll and place in casserole. Cover with cheese and remaining enchilada sauce. Place in oven at 350 for 30 minutes. Let stand for 10-15 minutes before serving.
Any remaining chicken mixture can be frozen and later used for a great chicken nacho plate.
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Preparation Time: 20 Minutes |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Victoria P
Texas
United States |
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| This recipe has been viewed 3644 times. |
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